Homemade Mustard

June 30, 2013
Horseradish Mustard - Featured

I wish I had a dollar for every conversation that went something like this

Mustard 11

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“What are you bringing to the Chicago Food Swap?”

“Mustard.  We're making mustard.  In fact, two different kinds.  one with horseradish and the other with honey with herbs.”

“You're kidding.  I had no idea someone could do this at home.”

Yep, you definitely can

And you know what else?  There's nothing that quite compares.  It's so delicious that I can't see either one of us buying it at the grocery again.

Inexpensive, straight forward, no searching specialty stores to track down ingredients, and lends itself to any flavor combination one sets their heart on

Homemade Mustard - Really? You can make mustard at home? Yes! It's incredibly easy and nothing else will quite compare.

I first learned of homemade mustard through Kate, who brought a few jars to April's swap.  We've been hooked ever since.

The need to create my own spin drove me to the web.  I found all sorts of combinations, ideas, potions.  There were also philosophies for the perfect soaking agents, fermentation times, and uses for such creations after they had been made

Ack!

Mustard overload.  Step away from the google search

Homemade Mustard - Really? You can make mustard at home? Yes! It's incredibly easy and nothing else will quite compare.

In the end, two flavors captured my attention

The first by David Lebovitz, the man who has yet to steer me wrong on all things ice cream.  I had a good feeling he could be trusted with mustard

I loved that he used wine, and the men in my life would give the nod if horseradish were involved

The second came from a combination of sources.  I couldn't resist the sweet from the honey combined with fresh herbs from gardens of friends and family.

Homemade Mustard - Really? You can make mustard at home? Yes! It's incredibly easy and nothing else will quite compare.

Both processes were essentially the same

Combine the mustard seeds with a liquid.  In our case, white wine and vinegar.  Kate's mentioned she often uses dark beer and vinegar, in equal parts to the number of seeds being used  (1 part seeds, 1 part vinegar, 1 part beer)

The mustard-seed-liquid-potion sits for a few days, and at that point, you've got basic mustard.  Add in your favorite flavor combinations, let it sit a few days more, and voila, your very own mustard blend!

(Don't forget to taste and adjust your seasonings as the mustard ages.  We were really surprised by how much the flavor changed as it aged)

Throughout the process, I quickly got smarter about seeds and powder, with a range anywhere from black (strongest with the most heat and pungency) to white (mildest).  Because it was fun to experiment, for the horseradish mustard we used half black and half brown. The herbed honey was a combination of brown seeds and brown powder.

Homemade Mustard - Really? You can make mustard at home? Yes! It's incredibly easy and nothing else will quite compare.

We filled our mason jars and headed to Chicago.  Many other combinations have been bookmarked to try another day.

At the swap, it was a hit.  The horseradish went first; honey herb a close second.

We've read of its uses.  Of course, as a spread on sandwiches, a dip for pretzels as a snack, as a rub or marinade for meat, an unexpected zip in potato or egg salad, tossed on roasted veggies, as a glue to hold turkey burgers together, in vinaigrette's or dressings, in stews, and casseroles.  The list goes on

Seriously fun stuff

Enjoy!

xoxo

Homemade Mustard - Really? You can make mustard at home? Yes! It's incredibly easy and nothing else will quite compare.

~ Adapted from David Lebovitz

Homemade Mustard with Horseradish

Ingredients

  • cup mustard seeds
  • cup white wine vinegar
  • cup dry white wine (or water)
  • 1 Tbsp maple syrup
  • 1 tsp ground turmeric
  • ½ tsp salt
  • pinch of cayenne, optional
  • 2 Tbsp warm water, to adjust the consistency
  • 5 tsp prepared organic horseradish, or to taste

Instructions

  • Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days
  • Put the ingredients in a blender and whirl until as smooth as possible.
  • Add a couple tablespoons of water if the mustard until it reaches a desired consistency.
  • Add the horseradish, and pulse a few times. Taste and adjust the flavors as the mustard ages
  • The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month
Serves:
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Honey Mustard With Fresh Herbs

Ingredients

  • 2 Tbsp brown mustard seeds
  • ¾ cup mustard powder
  • 1 cup white wine vinegar
  • ½ tsp kosher salt
  • cup honey
  • ⅓ - ½ cup chopped fresh herbs (a mixture of parsley, chives, and tarragon)

Instructions

  • Combine all the ingredients, except the honey & herbs, in a stainless-steel bowl. Cover, and let stand for 2-3 days
  • Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground
  • Add the chopped herbs. Taste and adjust the honey and herbs as desired as the mustard ages
  • Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month
Serves:
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Rating:
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4 Comments

  • Reply Dave Utrata July 1, 2013 at 10:29 am

    I am very sure that other variations are in the works. I may have to rearrange the condiment shelf (OK, shelves… ) in my refrigerator to hold an array of mustards. They can keep the hot sauces company.

    • Reply Julie February 25, 2014 at 7:48 pm

      How many containers does one of your recipes yield?

      • Reply sexyveggie February 25, 2014 at 11:41 pm

        Thanks Julie ..
        Mustard with Horseradish makes right around a cup .. Honey Mustard with Herbs about 2 cups

  • Reply Ana De- Jesus June 18, 2017 at 11:45 am

    I am glad that the mustard went down well at the stop and how amazing that it includes white wine as one of its ingredients. I love mustard but have never tried homemade mustard before! x

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